Directions

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

The Best Grilled Cheese with BC Blueberry Jam

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About BC Blueberry Council

The mission of the British Columbia Blueberry Council is to enhance the viability and strategic development of the blueberry industry through promotion, research, industry education and relationship building.